Ingredients:
- 285 g boneless, skinless chicken breast, cut into 2 cm pieces
- 1/2 tsp (3 g) fine salt, for the chicken
- 1/4 tsp (0.5 g) black pepper
- 1 tbsp (15 ml) olive oil
- 170 g dry penne
- 15 g salt, for the cooking water
- 226 g low-fat (2%) cottage cheese
- 30 g finely grated Parmesan cheese
- 4 cloves garlic, peeled (about 12 g)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) water, for blending
- 1/8 tsp (0.3 g) red pepper flakes (optional)
- 60 g baby spinach
- 2 tbsp (8 g) chopped fresh parsley
- 120 ml reserved pasta water, added gradually
Instructions:
- Bring a large pot of water to a rolling boil and add the 15 g salt.
- Pat the chicken dry, cut into 2 cm pieces, and season with the 1/2 tsp salt and the black pepper.
- Blend the cottage cheese, Parmesan, garlic, lemon juice, 2 tbsp water, and red pepper flakes (if using) until completely smooth, about 30 seconds. Scrape into a bowl and set aside.
- Add the penne to the boiling water and cook until just al dente, following the package time.
- While the pasta cooks, heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
- Add the chicken in a single layer. If it does not fit in one layer, cook in batches. Cook 2 to 3 minutes, until the bottom edges turn golden.
- Flip the chicken and cook 3 to 4 minutes more, until golden on all sides and cooked through to 165°F (74°C) internal. Transfer to a plate.
- Before draining the pasta, scoop out 120 ml (1/2 cup) of the cooking water and set it aside.
- Drain the pasta.
- Lower the skillet heat to medium-low. Add the drained pasta and spinach and toss about 1 minute, until the spinach wilts.
- Pour in the blended sauce and stir. Add the reserved pasta water 2 tbsp at a time until the sauce is glossy and coats every piece.
- Return the chicken and any juices to the pan. Warm everything through over gentle heat without a hard boil, which can make the sauce grainy.
- Divide among four bowls. Top with the chopped parsley and extra grated Parmesan if desired.